Linguine alle Vongole
(Clam Pasta With White Wine & Garlic)
FAQ
What is linguine alle vongole?
It’s a classic Italian pasta dish made with clams, garlic, olive oil, and white wine.
Do I need to soak clams first?
Yes. Soak in cold salted water for 20 minutes to help remove sand.
Why didn’t my clams open?
They were likely not alive before cooking. Discard any that do not open after cooking.
Can I use canned clams instead of fresh?
Fresh clams are best for flavor and texture, but canned clams can work if needed. Add them at the very end just to warm through, and use a splash of the reserved clam juice to boost flavour.
What wine works best?
Use a dry white wine you’d drink, such as Pinot Grigio or Sauvignon Blanc.
Chef’s Tips
- Fresh littleneck clams give the best result. Before cooking, discard any that are open and don’t close when tapped. After cooking, discard any that remain closed.
- Don’t overcook the pasta, it should finish in the clam sauce.
- Save pasta water, it helps emulsify the sauce naturally.
- Add butter off the heat for a silky finish (optional but recommended).
- Taste at the end, clams bring natural saltiness.
Linguine alle Vongole
Some recipes prove that simple ingredients really are the best. This Linguine alle Vongole combines sweet clams, garlic, white wine, and fresh herbs into a silky sauce that clings to every bite of pasta. Briny clams, bright lemon, and plenty of garlic bring a taste of the seaside to every forkful.
Ingredients
- Kosher salt
- 1 lb linguine
- 6 tbsp extra-virgin olive oil
- ½ cup shallots finely chopped (about 2)
- 6 cloves garlic coarsely chopped
- 1 cup dry white wine Pinot Grigio, Chardonnay, or Sauvignon Blanc
- ½ tsp red pepper flakes
- 2 lbs littleneck clams (40–45) scrubbed clean
- ¼ cup fresh flat-leaf parsley (+ 2 tbsp) finely chopped
- 3 tbsp unsalted butter
- 1 tsp lemon zest plus more to taste
- 1 tbsp lemon juice plus more to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve ½ cup pasta water, then drain (do not rinse).
- Heat olive oil in a large deep sauté pan over medium-high heat. Add shallots and garlic and sauté until fragrant and lightly golden, about 30 seconds.
- Add white wine, red pepper flakes, clams, salt, and ¼ cup parsley. Cover and cook 6–8 minutes until clams open. Discard any unopened clams.
- Add linguine directly into the pan. Toss well, cooking 1–2 minutes until pasta absorbs the sauce. Add pasta water as needed to loosen.
- Remove from heat. Stir in butter, lemon zest, lemon juice, and remaining parsley. Toss until glossy and combined.
- Taste and adjust seasoning. Serve immediately.
Notes
Storage *Best eaten immediately.
- Fridge: Store leftovers in an airtight container., for up to 1 day.
- Reheating: Reheat gently in a pan with a splash of water or stock.
- Avoid high heat to prevent rubbery clams.
- Freezer: Not recommended.
Tried this recipe?
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